Preheat your oven to 425°F (220°C).

Slice the delicata squash into half-moon shapes, about ½ inch thick. Toss with olive oil, salt, and pepper. Spread on a baking sheet.

Roast for 20–25 minutes, flipping halfway through until tender and caramelized.

Prepare a base of baby arugula or mixed greens on a serving platter.

Whisk together olive oil, fresh lemon juice, honey or maple syrup, and a pinch of salt and pepper for the dressing.

Layer the roasted squash over the greens, then sprinkle with pomegranate seeds and crumbled feta.

Drizzle dressing over the salad and toss gently. Add pumpkin seeds or nuts if desired before serving.